Fried Aubergine with Miso Sauce

Name: Fried Aubergine with Miso Sauce (Nasu-miso)
Yield: Serves four
Cuisine: Japanese
Ingredients: 2 large aubergines (eggplant); 30 ml/2 tbsp shoyu; 45 ml/3 tbsp red miso (use either the dark red aka miso or even darker hatcho miso); 45 ml/3 tbsp caster (superfine) sugar; 90 ml/6 tbsp sesame oil; salt; 45 ml/3 tbsp mirin; 1-2 dried red chillies; 45 ml/3 tbsp sake

Nasu-miso

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

In Nasu-miso, stir-fried aubergine is coated in a rich miso sauce. Make sure the oil is smoking hot when adding the aubergine pieces, so that they do not absorb too much oil.

Ingredients

2 large aubergines (eggplant)
1-2 dried red chillies
45 ml/3

Asia
Japan
Side dish
Vegan

Method

Cut the aubergines into bitesize pieces and place in a large colander, sprinkle with some salt and leave for 30 minutes to remove the bitter juices. Squeeze the aubergine pieces by hand. Remove the seeds from the chillies and chop the chillies into thin rings.